Our goal is for PISCES to eventually be a one-stop resource for everything you might want to know about a given species in order to guide the product development process for convincing and delicious alternatives. Evolutionary distances are not represented here, but this is planned for future versions. Species within PISCES V0.1 can be visualized according to their taxonomic relationships, so that even if your species of interest does not have much data available, it’s easy to see whether there might be suitable data from a related species. You can read about our plans for characterization of seafood products here. Whereas the current version of PISCES simply organizes existing information in a more accessible, user-friendly form, we will also be working with researchers to generate new empirical data that will be integrated into future releases. At the same time, we will be actively working to make PISCES better and more comprehensive. Given the lack of any equivalent centralized resource tailored to the alternative seafood research community, we hope that PISCES V0.1 will help to save researchers some time that would have otherwise been spent hunting down data and tools. The current version of PISCES only scratches the surface of what we think is needed to support the growing cultivated and plant-based seafood industries.
A link to any available genome and/or mitochondrial genome sequences.The scientific name, common name, and a link to its Fishbase or Sealifebase page (if one exists).PISCES V0.1 contains several types of species-associated data: We’re excited to announce the initial Beta launch (pun intended) of the Phylogenetic Index of Seafood CharactEriStics (PISCES), which is intended as a resource for researchers and companies pursuing plant-based and cultivated seafood.
GFI’s Sustainable Seafood Initiative has begun compiling resources relevant to individual seafood species to position available data in a useful context for alternative seafood development. Fortunately, a lot of research has already been done that may help in this area-and we’ve put together a resource to help navigate it. To produce alternative seafood products that truly match their conventional counterparts on key attributes like taste, texture, color, and aroma, we need to understand those products at the cellular and molecular level.
Plant-based and cultivated seafood products will allow us to continue eating the foods we love while substantially mitigating the negative consequences of conventional seafood production for the world around us. We desperately need to think outside the box (or rather, outside the offshore open-net pen) to find more sustainable ways of feeding ourselves. Overfishing, bycatch, greenhouse gas emissions, and ecosystem damage resulting from our current seafood production methods threaten global health. American national competitiveness & the future of meat.Marketing & promoting plant-based dishes.Cultivated meat research tools database.University chapters: The Alt Protein Project.